Instructions

In a large saucepan over medium-high heat, warm the oil. Add the onion and cook until tender but not browned, 5 to 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, about 1 minute, stirring constantly to prevent browning. Remove the pan from the heat and slowly pour in the whiskey (beware of any flames!). Return the pan to the heat and cook until the whiskey is almost completely evaporated, about 2 minutes. Stir in the tomato paste until well incorporated. Add the syrup, vinegar, mustard, paprika, hot sauce, and pepper and simmer for 2 to 3 minutes to meld the flavors and thicken the sauce slightly. Remove from the heat and set aside.

Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.

Got a Question?

1 Review

Sauce is incredible - would use on other steak cuts

Not a huge fan of rib-eye steaks but the wife and one of my sons loves them and wanted this recipe. I made this for the family and did baked potatoes and baguette bread. Toasted the bread of the grill. The sauce for the steaks was incredible. Watch the steaks on the grill. Rib-eyes like to flare up. Wife and son gave it five stars.